Creme Brulee
Ingredients
- 6 large egg yolks
- 6 tablespoons Natural Sweetener or allulose and a drop of stevia glycerite
- 1 vanilla bean click HERE to find, or vanilla extract
- 2 1/2 cups heavy cream or coconut milk for dairy free
- 1/8 teaspoon Redmond Real salt
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Place 5 4-ounce ramekins into a large casserole dish and place water 1/2 way up the ramekins (for the water bath).
- Beat egg yolks and 4 tablespoons natural sweetener in a large mixing bowl until thick and creamy.
- Pour the cream into a saucepan and stir over low heat until it almost comes to boil. Remove from the heat and stir in the vanilla beans or extract.
- Use a whisk to slowly whisk in the hot cream into the egg yolk mixture; beat until combined. Pour the mixture into the prepared ramekins. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
- Preheat oven to broil OR use a creme brûlée torch like THIS one.
- Sift the remaining sweetener evenly over custard. Place dish under broiler until sweetener melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again. Makes 5 servings.
Video
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Creme Brulee = 355 calories, 27.4g fat, 4.5g protein, 18g carbs, trace fiber
Using Heavy Cream = 273 calories, 27.4g fat, 4.5g protein, 1.5g carbs, trace fiber
Using Coconut Milk = 342 calories, 34g fat, 6g protein, 5.4g carbs, 2.5g fiber
Traditional Creme Brulee = 355 calories, 27.4g fat, 4.5g protein, 18g carbs, trace fiber
Using Heavy Cream = 273 calories, 27.4g fat, 4.5g protein, 1.5g carbs, trace fiber
Using Coconut Milk = 342 calories, 34g fat, 6g protein, 5.4g carbs, 2.5g fiber
Nutrition
Calories: 273 | Fat: 30g | Protein: 4.5g | Carbohydrates: 2.5g | P:E Ratio: 0.1